Layered Chocolate Scones

You don’t need to go through the hassle of dealing with yeast dough to get layers of crumbly, crowd-pleasing pastry crust.

Serves: 8Prep: 20 minutesCook: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 8 tablespoons cold butter, cut into pieces, divided
  • 2 ounces dark chocolate, chopped
  • 2 tablespoons cocoa powder
  • 2 tablespoons powdered sugar
  • 2 cups all-purpose flour
  • 1⁄4 cup sugar
  • 1 tablespoon baking powder
  • 1⁄4 teaspoon fine salt
  • 1 large egg, beaten
  • 7 tablespoons Heavy Whipping Cream, divided
  • Coarse sugar, if desired


  • Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
  • In microwave-safe bowl, combine 2 tablespoons butter and dark chocolate. Microwave on high in 30-second increments until melted. Add cocoa powder and powdered sugar; stir to form spread.
  • Whisk together flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture looks like crumbs. Stir in egg and 6 tablespoons cream until dough just comes together. Turn out on lightly floured surface; knead a few times.
  • Roll dough out to 8”x12” rectangle. Spread with chocolate mixture. Fold into thirds. Pat into a roughly 8” circle. Cut into 8 wedges; place on prepared baking sheet. Brush tops with remaining tablespoon cream. Sprinkle with course sugar, if desired.
  • Bake 16 to 20 minutes, until golden brown.
  • Serve warm. Cool and store in an airtight container at room temperature.